Blaire Chandler Wilcox Profile - Allrecipes.com (11861145)

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Blaire Chandler Wilcox


Blaire Chandler Wilcox
 
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Member Since: Nov. 2009
Cooking Level: Not Rated
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Recipe Reviews 19 reviews
Flatlander Chili
Easy and super-good. Like many others, I switched out tomato sauce for the tomato juice, and diced tomatoes for the tomato sauce. Other than that, followed it to the letter. Really, really good. My husband had THREE servings last night, and then took the balance to work for lunch today. A bonafide keeper and hit. Thanks!

0 users found this review helpful
Reviewed On: Sep. 4, 2014
Chantal's New York Cheesecake
I was terrified to make my first cheesecake, but I needn't have been! This turned out PERFECT! I can't believe I made something so pretty and so delicious! And I didn't even have the springform pan! I used a 2 inch tall, 9 inch cake pan instead. I assembled the ingredients in the exact order, used the handmixer only for combining the cream cheese and sugar (about 30 seconds on the low setting), after which I gently stirred everything with a wooden spoon. I baked it at 350 for 60 minutes as directed. (I did place the cake pan in a deep cookie sheet and poured hot water in the cookie sheet to keep the top from cracking while cooking.) After turning off the oven, I let sit for 6 hours without cracking the door. The springform pan would have made the slicing easier, but because I buttered the sides of the cake pan really well before pouring the batter in, when it cooled and pulled away from the sides, there was just exactly the right amount of space to slide a flexible cake cutter inside. The first piece wasn't perfect in terms of its look, but all the others were! I am so excited to know how to make such a wonderful cheesecake. Thank you so much!

2 users found this review helpful
Reviewed On: Aug. 21, 2011
Foolproof Rib Roast
It turned out perfectly! Like, restaurant perfect! I was shocked and so happy! Here were my tiny modifications, based on equipment on hand and taste: I didn't have a rack that would fit in the proper baking dish, so I put the roast on top of a layer of potatoes sliced into 1/3 inch discs (which I'd also olive oiled, and added s&p). I rubbed the roast with olive oil before adding the rub, and added rosemary to the rub. Our roast was small, (2 pounds), and so adjusted the cooking time accordingly. It was perfect, perfect, perfect. Now I know what to make for a fancy dinner the next time we have guests! Thank you so much!

3 users found this review helpful
Reviewed On: Mar. 10, 2011
 
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